. About the size of the chicken: I bought a regular 3lb (1.5kg) enough for two people with just a little left over for a sandwich or salad. The usual rule of thumb is 1 lb per person. I realize most recipes usually call for 3-4 lb., hence, you'll need to adjust your cooking time...give or take 15-30 minutes.. Size and kind of dish:To properly fit the chicken along with the veggies...you'll need to adjust the size of the heat- proof casserole dish. I used a deep (heat-proof) oval 'corning ware' dish with a cover. Any 'Dutch oven'* pot of good quality will do fine.

. I also used a blender to put most of my ingredients together so that the sauce would be smoothly mixed. However this step is not absolutely necessary.

* If using a 'Dutch oven' style enamel pot like a 'Le Creuset' for example:

You should keep in mind that the heat generated by a 'Dutch oven' style pot will cook your meal faster due to its capacity of retaining heat much more than a glass pot like a 'Corning ware' style dish. Therefore please adjust this recipe by shaving down approx. 6-10 minutes off EACH stage of the cooking process. You'll have to maybe do a little experimenting of you own on this one. Nonetheless...I'm sure the results will be close enough to relish this scrumptious chicken roast.

. Position oven rack at the bottom level. Use a very large heat-proof dish with cover.

. In a blender...mix all the ingredients (except side vegetables) together and set aside.. Peel and slice the vegetables in reasonably medium sized pieces. Place and spread them throughout the perimeter of the heat-proof dish.. Fill the chicken cavity with half the salt. Then, place the chicken breast side DOWN, with wings tucked under and into the middle of the dish.. Pour the LIQUID mix slowly over the chicken and vegetables. . Place the dish with lid cover and into the oven.. Begin the cooking process at 425F/220C/Gas7 for the first 30 minutes. . Take the chicken out to turn it around in order to finish with the breast side UP. Take this opportunity to toss the vegetables around in the juice and pour some liquid over the chicken.. Turn down the oven heat to 350F/180C/Gas4. . Put the chicken back with cover into the oven for another 45 minutes. . For another 45 minutes ...lower the heat to 300F/150C/Gas2 and take the cover off so that some of the juices can evaporate and the chicken will get its golden crispy glow.. Basically, when you're coming towards the end of the cooking time...slowly test if the chicken leg slightly detaches itself. This is a very good indication of doneness and tenderness.. Take it out of the oven...and serve right away.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

FOOD FAIRY COUNTESSA

Once upon a time...my fairy FOODESSA gloriously came to life. Through her, my constant desire to share my kitchen's heart and curious escapades has come to light. Please join me on my exciting journey.